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Mushroom Bean Curd With Bean Paste

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Ingredients
  Oil 22 Milliliter (1 1/2 Tablespoons)
  Ginger slice 1 , chopped
  Chopped garlic 1 Teaspoon
  Garlic flavored chili paste 15 Milliliter (1 Tablespoon)
  Dried black mushrooms 4 , soaked and chopped
  Bamboo shoot cubes 125 Milliliter (1/2 Cup, 1/2 Inch)
  Small fresh mushrooms 250 Milliliter (1 Cup)
  Bean curd square 1 Pound, cut into 3/4 inch chunks (2 Squares, 450 Gram)
  Dark soy sauce 18 Milliliter (1 1/4 Tablespoons)
  Wine 2 Teaspoon
  Soup stock 60 Milliliter (1/4 Cup)
  Cornstarch solution 3⁄4 Teaspoon
Directions

1. Heat oil in wok over high heat. Add ginger and garlic and stir for 15 seconds.
2. Stir in chili paste, dried mushrooms and bamboo shoots and, cook for 10 seconds. Add fresh mushrooms and continue stirring. Stir in bean curd and mix well.
3. Add remaining ingredients except cornstarch solution. Cover and cook over medium-high heat for 3 1/2-4 minutes.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Mushroom

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